SC - Siege Cooking

[Mark Schuldenfrei]

  So everybody... What do you think?  What could I have done to improve this and what would make it more period???
  
Brava, Brava!

I must admit, I had a recipe in mind for part of this challenge, which (I
think Katerine) did use: Jouttes.  Those are fresh young greens, parboiled,
and then sauted with butter and marrow. It's nice without the marrow.  If
you had some to spare, you might mix them in with the dandelion greens.

BTW, for those of us who live in the modern world: young dandelion greens
make a wonderful, if gently bitter, green vegetable.  Worth serving to
yourself or your friends.  It's like Swiss Chard, which has suddenly become
trendy as well.

	Tibor
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